Veggie Tray Dip

photo credit: Geoff Peters 604

2/3 cup mayonnaise
2/3 cup sour cream
1 TBSP dried parsley flakes
1 TBSP dried green onion flakes (or regular onion flakes)
1 tsp garlic salt
1 tsp honey
1 tsp hot sauce

In a large bowl, whisk together all the ingredients until smooth and creamy.
Put in jar with good lid and refrigerate until needed, up to 3 or 4 weeks.

Sweet Crunchy Oatmeal Granola

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1/2 cup butter
1/2 cup brown sugar
1/2 cup honey
2 TBSP water
4 cups old fashioned oatmeal
1 cup whole wheat flour
1 cup sunflower seeds
1 cup chopped nuts (any combination you like)
1 cup raisins

Put butter, brown sugar, honey, and water in a 9×13 baking pan. Turn oven on to 375 degrees and set pan inside oven to melt ingredients.
Remove pan from oven when butter, brown sugar, and honey are melted, stir, then add the remaining ingredients and stir together well.
Put back in oven and bake for 40 to 45 minutes, stirring every 10 or 15 minutes while it bakes.
Remove from oven, let cool, and add raisins, mixing again. Let cool completely.
Store in tightly sealed container in the refrigerator. Serve with milk as a cereal or as a snack.

Simply Spicy Salsa

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1 can (32 oz) stewed tomatoes
1 can (8 oz) tomato sauce
1 can (4 oz) chopped chili peppers
1 can (4 oz) chopped jalapeno peppers
1 medium sweet onion, diced fine

Mix all ingredients together in a large bowl.
Let sit for 15 minutes, then spoon into tightly covered jar or other container.
Refrigerate and use as needed.
This mixture will keep in the refrigerator for several weeks.
Use as a dip for tortilla chips or as a marinade for meats and poultry or to make Mexican style dishes.

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